The quintessential French baguette speaks of time, care and craftsmanship. It’s caramel-coloured, crumbly crust and fluffy middle rippled with airy holes is a testament to skilled bakers who spend years honing their ability to shape, fold and score the dough to perfect proportions.
Jessie Jones leads a double life. From Monday to Friday, she is a full-time chef at London Bridge daycare in London, Ont., where she has provided meals and snacks since 2009.
Laura MacLean’s chocolate cupcakes rode first class all the way to first place. The trip, however, was not without its turbulence.
We are reminded every day why we bake for a living. Daily, we take a variety of raw ingredients and turn them into visually appealing, nutritious, flavourful finished products.
Stone Hearth Bakery has a dual personality. To some people, that description might mean an identity crisis.
A recent phone call to the Ottawa apprenticeship office revealed that they were willing to answer questions about obtaining the Red Seal for baker-patissier, but they did not have an outline to send out.
The place to be on a cool, rainy morning in Vittoria is The Good Bread Company
Bakers Journal will be bringing the top three cupcakes in our Great Chocolate Cupcake contest to Bakery Showcase where a winner will be determined.
March 17, 2014, Toronto - Bakers Journal will be bringing the top three cupcakes in the Bakers Journal Great Chocolate Cupcake contest to Bakery Showcase, where a winner will be determined. Here’s a preview of the top three contenders.
Joanna Schultz was motivated to open Pikanik, her gluten-, wheat-, nut-, dairy-, soy- and sometimes egg-free bakery
Arthur Gunn, co-owner and chief baker at Winnipeg’s Gunn’s Bakery, knows all of the ins and outs of kosher baking.
Some Canadian cake designers are seeing a dramatic shift in wedding cake trends this year, with clients toning down their matrimonial indulgence.
Antonella Cellini’s career in cakes blossomed from a childhood she describes as deprived – not of love, affection or parental support, but of anything other than black forest cake on her birthday.
I first suspected that something strange was happening to Ottawa’s food scene upon my initial visit to Art-Is-In Bakery.
Jan. 23, 2014, Montreal – Baked2Go created a complicated gluten-free croissant when the company received a heartfelt e-mail from Robert Nitti requesting this baked good for a girl he liked, reports CBC News. |READ MORE
There was so much to see at this year’s IBIE that we’re going to deliver a veritable Coles Notes’ worth of show facts and figures before diving right into the good stuff.
These days, it’s not uncommon to hear such claims as “wheat is bad for you” and “gluten makes you sick,” which are made in the popular book Wheat Belly.
I first met Rivi Horwitz and her son Omri at the Grocery Innovations Canada show just after they had been shortlisted for the Bakers Journal Innovator of the Year award.
Jill Lawrence always pictured herself owning a business. It wasn’t until she found herself divorced, unemployed and facing limited job prospects in her late 40s that she found her perfect product to market, and created The Apple Crumble Company.
In 1986, brothers Michael and Martin Givens opened a small, family-owned bakery in Woodbridge, Ont., where they began creating delectable, high-quality cakes based on a LaRocca family tradition that started in Naples, Italy, over 60 years ago.

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